Tonno Al Pistacchio Recipe
big eye tuna – pistachio crusted – pan seared – with a light spicy mint coulis
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pistachio Crust
In a food processor, pulse the shelled pistachios until finely chopped but not a powder. Mix in the salt and black pepper.
- 2
Coat the Tuna
Pat the tuna steaks dry with paper towels. Press the pistachio mixture onto both sides of the tuna steaks, ensuring they are well-coated.
- 3
Pan-Seer the Tuna
In a large skillet, heat olive oil over medium-high heat. Add the tuna steaks and sear for about 2-3 minutes on each side for medium-rare, depending on thickness. Remove from the skillet and let rest.
- 4
Make the Mint Coulis
In a blender, combine the fresh mint leaves, red chili flakes, lemon juice, honey, and a pinch of salt. Blend until smooth, adding a little water if necessary to reach a pourable consistency.
- 5
Serve
Slice the tuna steaks and arrange them on plates. Drizzle the mint coulis over the tuna and garnish with additional mint leaves if desired.
